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All-purpose BBQ Rub and Seasoning

Monday, September 18, 2017

This is just an idea, a starting point. Omit, add, change for your own preference and purpose. There’s no limit. But keep track of your ingredients and amounts, because if you hit on the perfect combination, you want to be able to replicate it next time.

For dry-brining, omit salt from mix.

For a sweet rub add 1 part turbinado (raw) sugar.


4 parts kosher salt
4 parts paprika
2 parts garlic powder
2 parts onion powder

1 part dry mustard
1 part ground cayenne
1 part black pepper
1 part ground coriander
1 part ground cumin


Mix thoroughly to combine. Store in airtight container.


​Fajita Seasoning and Dry Rub

Monday, August 21, 2017

Note: Makes 1/2 cup. Store in a tightly sealed container in a dark dry place for up to six months.


1 tablespoon whole black peppercorns
1 teaspoon whole cumin seeds
1 teaspoon whole coriander seeds
1 tablespoon fresh grated lemon zest
2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon paprika
2 teaspoons granulated garlic
2 teaspoons dried oregano, crushed
1/2 teaspoon ancho chile powder
1/2 teaspoon chipotle chile powder
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeño chile powder


Toast peppercorns, cumin, and coriander in a skillet over medium heat until fragrant, about 4 minutes. Remove from heat and add lemon zest. Stir to mix. Transfer to a spice grinder and grind until fine. Mix with remaining ingredients in a small bowl.

Sprinkle directly on meats, seafood, and vegetables.

Make into a fajita marinade by adding 2 tablespoons to 1/2 cup canola oil, 1/4 cup beer, and 1/4 cup fresh lime juice.

(Based on

Mai Tai

Friday, August 11, 2017

Everyone has a mai tai recipe. This is mine. I’d also be happy to drink one of yours.


1 oz. light rum
1 oz. gold rum
1 oz. Grand Marnier
Juice of a lime
Juice of an orange (1/4 cup)
1/4 cup pineapple juice
mint leaves

Mix all ingredients thoroughly and pour over ice in tall glass. Garnish with a wedge of fresh pineapple, mint leaves, or lime wedge.

Red Wine Sauce

Thursday, July 27, 2017

I recently cooked a 2-1/2″, 2 pound bone-in ribeye steak. To guild the lily I made two sauces. The other one was an avocado crema — good, but better used elsewhere. This one was perfect.

5 tablespoons butter
1 large onion, coarsely chopped
1 carrot, skinned and coarsely chopped
1 stalk celery, coarsely chopped or crushed
2 cloves garlic, crushed or pressed
1 teaspoon dried rosemary leaves
1 teaspoon dried sage leaves, crushed
1 whole bay leaf
1 teaspoon whole black peppercorns
2 tablespoons tomato paste
1 (750 ml bottle or 3 cups) dry red wine
2 cups or a 14 ounce can beef stock
1 teaspoon grape jelly
1 pinch of salt


  1. In a large frying pan melt 3 of the 5 tablespoons of the butter and add the onion, carrot, celery, rosemary, sage, bay leaf, and peppercorns. Cook over a high heat, stirring occasionally, for about 15 minutes or until the onions begin to brown. That’s why we use a non-stick pan, when you reduce liquid this much, it can really make a mess of other pans. By the way, the mix of 2 parts onion, to 1 part carrot, and 1 part celery is called a mirepoix (MEER-a-pwah), and is a foundation of French cooking and is common in soups, stuffings, and, of course, sauces.
  2. Add the garlic and cook for about 2 minutes. Add the tomato paste and cook for about 3 minutes until it begins to darken. Add the wine and the beef stock. Boil for 30 minutes. Pour everything through a strainer into a saucepan, and squeeze the juices through the strainer with a ladle or whatever you used to stir the veggies.
  3. Boil over high heat until it is reduced to about 1 cup and keep an eye on things so they don’t burn. Add the grape jelly and stir until it is thoroughly dissolved. Turn off the heat, taste and add salt if necessary. It will not be thick and goopy like ketchup, it will be more like egg nog in thickness. If you are not planning on using the sauce immediately or don’t plan to use it all, you can store it in the fridge or freezer.
  4. When you need the sauce, warm it and add the remaining 2 tablespoons of butter, and when it is thoroughly melted, swirl it around with a spoon and serve immediately. Do not whisk in the butter, just swirl it. This is called “mounting it” with butter (yes, that’s the correct technical term). If you feel decadent, add another tablespoon.

Optional. Taste and add a dash of balsamic vinegar and splash hot sauce just for the fun of it.

(from Amazing Ribs

Peach Ice Cream

Wednesday, July 12, 2017

My sister and brother-in-law live in California’s Central Valley. In season, it’s stone fruit country. While grocery stores seek uniform sized, unblemished fruit, anyone can drive around and find “culls” — perfectly edible and delicious — for next to nothing. With this bounty available, my sister decided to develop the perfect recipe for peach ice cream. This is it. (If you’re concerned about raw eggs, use pasteurized eggs.) 


3 eggs
1¾ cups sugar
5 fresh peaches, peeled and chopped
2 cups heavy cream
1 cup half-and-half
1 teaspoon vanilla
½ teaspoon salt


In a large bowl, mix eggs and sugar until smooth. Puree peaches, take 2½ cups and mix with egg-sugar mixture. Stir in remaining ingredients. Freeze in ice cream maker. Remove from ice cream maker, put ice cream in a container, and place in freezer to harden.

Note: Any fruit may be substituted.

Orange Créme Caramel

Friday, July 7, 2017

​You never know where you’re going to find a recipe, right? This was in the Costco Connection magazine this month. It called for oranges from South Africa, but I have an abundant Valencia orange tree in the backyard.

The creamy, rich texture of this dessert is perfectly complimented and balanced with the bright, citrus flavors of oranges.

Serves 8


4 oranges
1 3/4 cup sugar
1/4 cup water
3 1/4 cups whole milk
3 whole eggs plus 3 large egg yolks
Raspberries and fresh mint for garnish


Finely zest 3 oranges, then squeeze the juice from orange to measure 1 cup. Pour juice through sieve into saucepan to remove pulp. Add water and 1¼ cup sugar to saucepan with juice. Bring to a boil over medium heat, only stirring to dissolve sugar, then DO NOT STIR. Continue boiling and brush any crystals that form on the sides of pan with a pastry brush that has been dipped in cold water. This will stop sugar from crystallizing. Swirl mixture in pan until color turns golden, then to an amber color. Immediately divide caramel between eight 6oz ramekins. Set ramekins aside. In a separate saucepot, bring milk and zest to slight boil over medium low heat then turn heat off and let zest infuse into milk for 10 minutes.

Whisk whole eggs, yolks, and remaining ½ cup sugar in a bowl. Ladle warm milk into egg mixture and combine. Pour mixture through a sieve to remove zests. Divide among the caramelized ramekins and place ramekins into a roasting pan.

Place roasting pan in the oven, with door open, add just enough hot water to the roasting pan to come half way up the ramekins. Close oven door and bake for 45–55 minutes until custard is set. Lift ramekins from roasting pan onto a cooling rack. With a towel in hand, carefully run a knife around side of ramekin to loosen, then allow to cool completely.

For service, invert molds onto plate. Leave ramekin inverted on plate until custard falls out on its own with caramel sliding down the sides. Garnish with raspberries and fresh mint.

Bourbon Barbecue Sauce

Wednesday, July 5, 2017

1/2 cup ketchup (120ml)
1/2 cup homemade chicken stock or store-bought low-sodium chicken broth (120ml)
1/2 cup light brown sugar
1/4 cup cider vinegar (60ml), plus more if needed
1/4 cup plus 1 tablespoon bourbon (75ml), divided
1 small onion, grated on the large holes of a box grater (about 4 ounces; 115g)
2 tablespoons Dijon mustard (30ml)
1 tablespoon dark molasses (15ml)
1 tablespoon soy sauce (15ml)
1 tablespoon Worcestershire sauce (15ml)
2 teaspoons hot sauce (10ml), plus more if needed
1/2 teaspoon freshly ground black pepper

In a small saucepan, stir together ketchup, chicken stock, sugar, vinegar, 1/4 cup bourbon (60ml), onion, Dijon, molasses, soy sauce, Worcestershire sauce, hot sauce, and black pepper. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until reduced by about one-third (sauce should be glaze-like). Stir in the remaining tablespoon of bourbon and add more vinegar or hot sauce to taste, if desired.

Cooled barbecue sauce can be stored in a sealed container in the refrigerator for up to 1 month.

(from Serious Eats Summer Nachos